A popular high street restaurant on the outskirts of Birmingham is aiming to become the ultimate socialising venue when it has an exciting relaunch later this month. Bistrot Pierre, which opened in Sutton Coldfield in 2017, closed on Sunday (August 11) for refurbishment before reopening as Pierre’s on Thursday, August 29. The stylish restaurant group, which has 18 eateries across the UK, identified a gap in the market for more informal dining which will be accessible to a wider customer base at its Mere Green site. Company CEO Nick White said: “We’re absolutely thrilled to be launching Pierre’s in Sutton…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
Scott Dylan has become a leading figure in the UK’s start-up scene. Known for his strategic leadership with Inc & Co, he has played a crucial role in shaping the journey of many tech-driven start-ups. His methods, rooted in innovation and strategic planning, are tailored for businesses aiming to scale. By focusing on shared values and robust investment strategies, Dylan illustrates how tech start-ups can thrive in the competitive UK market. His commitment to fostering a culture of creativity and resilience has been instrumental in driving growth and success. This approach does not only apply to tech companies but spans…
The Edinburgh Butter Company is excited to announce the launch of Scotland’s first-ever croissant competition, open to bakers across the country. From home-based micro bakers to professional pâtissiers—the competition invites participants from across the country to put their skills to the test to compete for the title of Scotland’s best croissant. Set to take place in Edinburgh, the competition is open to all bakeries with a passion for croissants. The sole requirement is that each croissant must be crafted using the Edinburgh Butter Company’s sheet butter, which has been specially formulated for pastry lamination, the technique used to make croissants. Judging…
As the weather continues to heat up, there’s no better time to get out on the grill and get serious about summer. To help Brits get the best out of their summer grilling, Junior Masterchef judge and Sunday Times bestseller, Big Has, has shared his top tips for barbecuing – whether you’re an absolute novice or an expert griller. So fire up the grill, grab your ingredients, and get ready to cook up a fantastic summer spread using his tips below. 1. Grill master – manning the grill When lighting a BBQ, I always use the cone method. Using about…
This September, CUT at 45 Park Lane will welcome renowned chef Calum Franklin for a five-day exclusive menu collaboration at the famed Mayfair steak restaurant. Calum is a self-proclaimed ‘pastry deviant’, celebrated for his time at Holborn Dining Room, his best-selling book The Pie Room, and now to be found cooking up a storm in Paris at Public House. The Calum Franklin x CUT at 45 Park Lane pop-up will run 17–21 September. The menu, designed collaboratively between Calum and CUT at 45 Park Lane’s executive chef Elliott Grover, features starters such as The Public House Scotch Egg and Wolfgang’s Trio of Mini Pies including King Prawn Curry…
CAFE MONDO: A Luncheonette & Bar Coming to SE London! Mondo Sando is excited to announce the opening of their first site – CAFE MONDO! A fast-slingin sandwich joint by day, and a magic little dive with unserious & always affordable drinks, snacks & plates by night. Keeping things local, CAFE MONDO will be opening up in Camberwell for Autumn 2024. To help build a sandwich clubhouse of dreams, Mondo Sando is launching a Kickstarter campaign to raise essential funds for the build, kitchen essentials and start-up costs. The Kickstarter is launching on 20th September, with rewards such as dinner for two, sarnie amulets…
British-Nigerian multi-disciplinary artist and designer, Yinka Ilori MBE has transformed Piccadilly Circus this summer with a vibrant installation inspired by Greek mythology featuring two winged horses on giant plinths ● Iconic West End meeting spot enhanced with new sculptures for the first time in 132 years ● Eye-catching new artwork symbolising the power of imagination will adorn the Shaftesbury Memorial Fountain from August 20th to 25th 2024 Award-winning cultural initiative Art of London has today unveiled a colourful new installation, transforming Piccadilly Circus into a dreamscape this summer in collaboration with renowned British-Nigerian multi-disciplinary artist and designer, Yinka Ilori MBE. Titled ‘Good Things Come to Those Who Wait’, Yinka Ilori’s captivating…
Best-selling chef and author Rachel Khoo has teamed up with Rowse Honey to create the perfect watermelon salad by replacing feta with a unique ingredient. Watermelon salad is a popular summer dish in the UK and is traditionally made using watermelon, feta, cucumber and mint. According to Rachel’s new recipe, using burrata in the salad creates the perfect balance of sweetness and creaminess. It’s a game changer because of its unique buttery flavour, which complements the hot honey that Rachel uses in the salad. Commenting on the recipe, taste expert at Rowse Honey, Mhairi Gibb, says, “Burrata has a mild, buttery flavour that complements…
With almost 60 restaurants UK-wide, a presence in Canada and plans to move into Pakistan, North and South America, Europe and the Middle East, the ambitious expansion plans of restaurant franchise Heavenly Desserts are continuing to develop at pace. Managing director Yousif Aslam shares his advice on creating an ever-growing international franchise. My business partner Mohammed Imran and I launched Heavenly Desserts with a vision to create a new approach to how desserts were enjoyed worldwide, creating a premium range and an exceptional overall dining experience that brought worldwide flavours and unique ingredients to our audiences. It is this vision…
Scott Dylan has made a significant impact on the UK start-up landscape through his work with Inc & Co, showcasing how crucial market research is for new businesses. By focusing on strategic investments and innovation, Dylan emphasises that thorough market research is not just a step, but a cornerstone of success. Incorporating robust market research allows start-ups to understand consumer behaviour, identify market gaps, and tailor their products effectively. Dylan highlights that in today’s fast-paced business environment, having accurate data and insights is indispensable. This forward-thinking approach aids start-ups in building sustainable, agile business models capable of weathering market fluctuations.…